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Sobczyk A, Pycia K, Jaworska G, Kaszuba J. Comparison of fermentation strength of the flours obtained from the grain of old varieties and modern breeding lines of spelt ( Triticum aestivum ssp. spelta
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13293] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Sobczyk
- Department of Food Technology and Human Nutrition; Faculty of Biology and Agriculture, University of Rzeszow; Rzeszow 35-601 Poland
| | - K. Pycia
- Department of Food Technology and Human Nutrition; Faculty of Biology and Agriculture, University of Rzeszow; Rzeszow 35-601 Poland
| | - G. Jaworska
- Department of Food Technology and Human Nutrition; Faculty of Biology and Agriculture, University of Rzeszow; Rzeszow 35-601 Poland
| | - J. Kaszuba
- Department of Food Technology and Human Nutrition; Faculty of Biology and Agriculture, University of Rzeszow; Rzeszow 35-601 Poland
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